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Categories:
corn fennel bulb extra-virgin olive oil wine vinegar lemon juice honey salt black pepper oregano red pepper tomatoes green bell pepper green onions basil leaves Romano cheese
Viewed: 32 - Published at: 3 years agoIngredients
- 3 ears corn, shucked
- 1 small fennel bulb, cut across into thin slices
- 1/2 cup extra virgin olive oil
- 2 tablespoons wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 cups diced tomatoes
- 1 green bell pepper, diced
- 1 small bunch green onions, chopped
- 1/4 cup chopped basil leaves
- Garnish: Romano cheese shavings
Method
- Brush corn and fennel slices with 2 tablespoons of the olive oil. Place vegetables on a heated grill and grill until corn is a light golden brown and fennel is crisp tender. Remove vegetables from grill and set aside to cool.
- Meanwhile, in a large bowl whisk together the remaining olive oil, vinegar, lemon juice, honey, salt, black pepper, oregano and crushed red pepper flakes. When corn and fennel are cool, cut off the corn kernels and add to bowl with vinaigrette. Then coarsely chop the fennel and add to the bowl along with the remaining ingredients, except for the Romano cheese shavings. Mix lightly to coat evenly. Spoon onto serving platter, top with Romano cheese shavings and serve room temperature. Serves 6.
